Wine & Dine March/April 2019: The Art of Craft

A thick, crispy and chewy crust. A deep, earthy, wheaty flavour. True artisanal bread, made with wholesome ingredients and passionate craftsmanship is easily one of life’s greatest pleasures.

The same can be said about artisanal chocolate, cheese, coffee, and the list goes on. The quality and commitment that goes into a handcrafted product is what sets them apart from their manufactured sibling.

But what defines artisanal? The word has in recent years been plastered on almost every food item you can think of, from chips to peanut butter to bottled drinks. Can foods that are made using machines, but following your grandmother’s handed-down recipe, be considered artisanal?

A group of F&B insiders give the lowdown on the real meaning of this buzzword (p.46). We also shine the spotlight on five local craftsmen who share what artisanal means to them and if artisanal product should command a high price tag (p.55). If you’re looking to try some artisanal produce, we’ve put together a list of places you can visit to get your fix (p.30 and p.52).

This issue is also chock-full of travel inspiration from traversing New Zealand to discovering charming Cotswolds (p.90 and p.86). These stories may just ignite your wanderlust.